I saw Ming Tsai make this delicious soup on his show "Simply Ming" and I knew I just had to make it. He said this soup was designed for super immunity. The shiitake mushrooms along with the garlic, ginger, onions, and peppers all have immunity-boosting properties. Bolster your defenses against germs while enjoying this hearty dish.
1 TBS grape seed oil (or olive oil)
2 medium yellow onions, chopped
1 jalapeño, minced (remove membrane and seeds if you don't like it too spicy)
1 TBS minced ginger
7 garlic cloves, sliced
1 lb shiitakes, stems removed and tops 1/4-inch sliced
16 fresh Brussels sprouts, quartered
2 1/2 quarts chicken stock or low-sodium chicken broth
2 TBS soy sauce
Juice of 2 lemons
1 block silken tofu, cut into 1/2-inch cubes
3 cups shredded carrots
Freshly cracked black pepper
In a stockpot over medium-high heat, add oil and swirl to coat the bottom. Add chopped onion and cook til tender. Add jalapeño, ginger and garlic. Sauté until aromatic, about 2-3 minutes. Add shiitakes and sauté and additional 2 minutes, until softened. Add Brussels sprouts.
Add stock and soy sauce, bring to a simmer and cover and cook over medium heat for about 20 minutes. Add lemon juice, tofu and carrots and cook gently for 2 more minutes to heat tofu through. Season with black pepper.
If needed, you may add 2 TBS sugar.
Ladle soup into serving bowls and enjoy!
Serves 4
Source: Ming Tsai
Eileen
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